Coconut Curry Potato and Pea Soup

This soup is simply delicious and goes perfect with my Samosas.  I love the richness of the coconut cream with my Homemade Curry Powder and the perfect combination of potatoes and peas.


When I was in Thailand one of my favorite dishes was the coconut soups.  There are many different kinds of coconut soups with and without meat. There were yellow, green, red curry or no curry coconut soups.  There are endless ways to make it.


Recipe: 6 – 8 Servings
  • 3 Cups Homemade Coconut Cream or 2 Cans of Coconut Milk
  • 6 Large or 3 1/2 lb Yellow Potatoes
  • 6 Cups Filtered Water
  • 1 Bag Frozen Peas
  • 1 White Onion
  • 3 Cloves Garlic
  • 1/3 Cup Dry White Wine
  • 2 Unsalted Vegetable Bouillon Cube
  • 3 Tablespoons Extra Virgin Coconut Oil or Olive Oil
  • 3 Tablespoons Homemade Curry Powder
  • 2 Tablespoons Sea Salt or to taste


Start by making the Homemade Curry Powder,  while the herbs are cooling dice the onions in to small pieces.

Saute the onions in the olive oil until soft then add the garlic and cook until really soft.

Add the curry powder, bullion cubes and wine then reduce to a syrupy consistency and set aside.

Place potatoes into a large pot and cover with filtered water.  Bring to a boil on high heat, then reduce heat to medium-low, scoop off the starch and simmer about 15 – 20 minutes or until just tender uncovered.

then either turn to low and add onions, coconut milk and peas or puree everything except the peas and add them after.


  1. Melody says

    Just made this and it’s yummy! But when do you add the curry powder? I just tossed it in at the end, because I realized it hadn’t gone in yet, but it could probably be more effective if you added it to the onions and garlic?

    • says

      Awesome, Thank you : ) Woops, lol! I added it in the soup but I think it would be better to add it to the onions with the wine. Thank you


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